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Anti Inflammatory Smoothie Recipe

Anti Inflammatory Smoothie

Wholesome Cove
This anti inflammatory smoothie recipe blends turmeric, ginger, mango, and spinach into a creamy drink ready in just 10 minutes. Simple and naturally sweetened.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Drinks
Cuisine American
Servings 2 smoothies
Calories 182 kcal

Equipment

  • High-speed blender - capable of crushing frozen fruit smoothly
  • Microplane grater - for fresh ginger
  • Measuring cups
  • Measuring spoons
  • Citrus juicer - for lemon
  • Glass mason jars - with lids, for storing or serving
  • Rubber spatula - for scraping down the blender sides

Ingredients
  

  • 1 cup unsweetened almond milk - 240ml
  • 1 cup baby spinach - 30g, packed
  • 1 tablespoon fresh lemon juice - 15ml
  • 1 tablespoon raw honey - 21g, optional, to taste
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon fresh ginger root - 5g, peeled and grated
  • 1 small pinch ground black pepper
  • 1 cup frozen mango chunks - 150g
  • 1 cup frozen pineapple chunks - 150g
  • 1 medium banana - sliced and frozen at least 2 hours ahead, or use a pre-frozen banana
  • 1 tablespoon chia seeds - 10g

Instructions
 

  • Peel and grate the fresh ginger, juice the lemon, rinse the spinach, and confirm your banana is frozen.
  • Pour the unsweetened almond milk into the blender jar, then add the packed baby spinach, fresh lemon juice, and raw honey if using.
  • Sprinkle in the ground turmeric, ground cinnamon, grated ginger, black pepper, and chia seeds.
  • Add the frozen mango chunks, frozen pineapple chunks, and frozen banana slices last.
  • Start on low speed for 10-15 seconds, then increase to high and blend for 45-60 seconds until completely smooth and glossy. Scrape down the sides halfway if needed.
  • Taste and add more honey if desired. If too thick, add a splash more almond milk and blend for 5 seconds. Pour into two glasses and serve immediately.

Notes

  • Freeze banana slices in a single layer before transferring to a bag to prevent clumping.
  • Grate the ginger instead of chopping to avoid stringy fibers in the smoothie.
  • Add liquid before greens and frozen fruit so the blades have something to grip immediately.
  • If your blender struggles, let frozen fruit sit at room temperature for 5 minutes before blending.
  • Use full-fat coconut milk instead of almond milk for a creamier, richer texture.
  • Keep pre-grated ginger in the freezer to skip the grating step on busy mornings.
  • Rinse the blender jar immediately after use to prevent turmeric from staining plastic and silicone.
  • Start with half a teaspoon of ginger if you're sensitive to heat, then increase gradually.
  • Store leftovers in an airtight glass jar in the refrigerator for up to 24 hours; shake well before drinking.
  • For make-ahead convenience, pack spinach, mango, pineapple, and banana into labeled freezer bags for up to 3 months.

Nutrition

Serving: 1SmoothieCalories: 182kcalCarbohydrates: 41gProtein: 3gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 95mgFiber: 6gSugar: 29gVitamin C: 65mg
Keyword anti inflammatory smoothie, golden smoothie, healthy smoothie recipe, turmeric ginger smoothie
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